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Sautéed Fish with Garlic, Rosemary and Chili Pepper Recipe

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This recipe for Sautéed Fish with Garlic, Rosemary and Chili Pepper is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lb. monkfish (anglerfish) fillets, cut on the diagonal into slices 1” thick, or swordfish or tuna fillets, about 1” thick
salt and freshly ground pepper
¼ c. olive oil
½ tsp. red pepper flakes
2 TB fresh rosemary, chopped
1 TB finely minced garlic
1 c. dry white wine
Directions:
Directions:
Sprinkle the fish with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Working in batches, add the fish and sauté on both sides, turning once, until golden brown and almost cooked through, about 3 minutes on each side. (If using tuna fillets, they may be cooked less, to your taste.) Transfer the fish to a warmed platter. Reduce the heat to medium and stir in the red pepper flakes, rosemary, garlic and wine. Simmer, uncovered, until the wine is reduced by half and becomes somewhat syrupy, about 5 minutes. Return the fish to the pan for 1 to 2 minutes to coat it with the sauce, then serve at once. Serves 4.

 

 

 

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